Central and North Burnett Times - - TASTE - Alas­tair Mcleod is the chef-owner of Al’FreshCo, al­

Serves: 6

IN­GRE­DI­ENTS 100g cream cheese 125g sugar

1 tsp vanilla paste 150g mas­car­pone 125g Greek yo­ghurt 250ml cream

GRANITA: 190ml water

55g sugar

20g nas­tur­tium leaves


100g straw­ber­ries, trimmed and halved

100g blue­ber­ries

100g rasp­ber­ries

80ml straw­berry coulis Ed­i­ble flow­ers, op­tional


Com­bine cream cheese, sugar and vanilla in a mixer un­til smooth. Add mas­car­pone and mix again un­til smooth. Re­peat with the yo­ghurt and then the cream. Di­vide mix­ture into six and place in the cen­tre of a 20cm square piece of muslin that has been moist­ened and squeezed out. Gather ends and tie with string to form a purse shape. Hang from a shelf in the fridge overnight with a tray un­der­neath to catch the whey. NAS­TUR­TIUM GRANITA: Heat water and sugar over medium heat un­til sugar has dis­solved, then cool. Bring a pot of water to the boil. Blanch nas­tur­tium leaves for 30 sec­onds then ar­rest cook­ing in iced water. Strain and squeeze firmly then blend with syrup on high speed to cre­ate a green syrup. Pass through a fine sieve and pour into a shal­low tray. Freeze, stir­ring ev­ery 10 mins un­til granita has frozen. To serve, toss berries in coulis and present on plates. Un­wrap and set cheesecake on top. Shave the granita with a fork to cre­ate icy flakes and spoon on top. Strew with flow­ers.

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